Easy Pumpkin Bread
Two warmly spiced pumpkin loaves to share.
Ingredients
| Ingredient | Amount |
|---|---|
| Batter | |
| Vegetable oil | 198 g |
| Granulated sugar | 528 g |
| EggsLarge. | 4 each |
| Pumpkin purée | 425 g |
| Water | 152 g |
| All-Purpose Flour | 400 g |
| Baking powder | 0.5 tsp |
| Baking soda | 1 tsp |
| Table salt | 1.5 tsp |
| Ground nutmeg | 1 tsp |
| Vanilla Extract | 1 tsp |
| Chopped walnutsOptional. | 113 g |
| Chocolate chipsOptional. | 255 g |
| Optional glaze | |
| Confectioners' sugar | 113 g |
| ButterMelted. | 28 g |
| Milk | 1 tbsp |
| Finish | |
| Coarse sparkling sugarOptional; use only as needed. | as needed |
Method
- 1
Heat the oven to 175°C/350°F and prepare two loaf tins, using 23 × 13cm tins when adding chips or nuts.
- 2
Beat oil, sugar, eggs, pumpkin and water. Stir in flour, leavening, salt, spice and vanilla, followed by optional chips and nuts.
- 3
Divide between tins; bake 60–80 minutes, until a probe finds no wet batter near the centre or top.
- 4
Cool on a rack. Mix the optional glaze and apply only after the loaves are cold.